With nutrition and value continuing to be key drivers in the demanding bakery and cereals sector, these challenging times demand the support of knowledgeable suppliers with highly functional ingredient portfolios and the technical expertise to advise and work with your development and procurement teams.
Arthur Branwell offers a broad portfolio of ingredients and experience to assist with many of the issues arising, whether for the artisan craft baker, in store supermarket bakery or large scale commercial premix, frozen or part baked product producers.
We can help with shelf-life enhancement, improvement of nutritional criteria, flavour, mouth-feel, texture, crumb structure as well providing yield and labelling benefits, including ‘E’ number free.
We remain global leaders in the supply and processing of gum tragacanth and manufacture a range of specialised low microbial grades of particular benefit as plasticisers and stabilisers in the production of sugar paste.
Please contact us to discuss your requirements in confidence with a member of our experienced technical team.
Bakery technology is a complex and difficult science. We offer new and improved emulsifier and stabiliser systems designed to perform either synergistically with some of the industry’s latest enzyme systems or for use in more traditional recipes.
As well as our more traditional stabiliser systems we supply easy to use pastry glazes, custard and crème patisserie fillings and toppings.
Please contact us to discuss your requirements in confidence with a member of our experienced technical team.
EmuLux® is a new development from Branwells speciality lipid division using their novel processing technology. EmuLux® consists of fractionated lipid crystals cryogenically processed from RSPO Palm and non-Palm sources and is specifically developed to function as a natural (clean label) alternative to DATEM and SSL emulsifiers.
For further information on EmuLux® click the button below.
Call us now to request a sample: +44 (0) 1992 577333